Hornickova, S., Czech University of Life Sciences; Dragounova, H.; Hejtmankova, K., Czech University of Life Sciences; Michlova, T., Czech University of Life Sciences; Hejtmankova, A., Czech University of Life Sciences

The content of hippuric acid in raw goat's and sheep's milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0-78 mg/kg. Higher quantity of benzoic acid in fermented sheep's milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep's milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat's and sheep's cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg/kg. No significant difference in the quantity of benzoic acid from goat's and sheep's cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in individual farms.

The content of hippuric acid in raw goat's and sheep's milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0-78 mg/kg. Higher quantity of benzoic acid in fermented sheep's milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep's milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat's and sheep's cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg/kg. No significant difference in the quantity of benzoic acid from goat's and sheep's cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in individual farms.

Other subjects

variation saisonniere

breeds (animals)

ewe milk

acide benzoique

composicion quimica

razas (animales)

goat cheese

saison

bacterias acido lacticas

analyse quantitative

streptococcus faecium

quantitative analysis

bebidas

cultured milk

acidos organicos

composition chimique

lactobacillus bulgaricus

lactobacillus delbrueckii

queso de oveja

beverages

seasons

bacterie lactique

lactococcus lactis

lait fermente

leche de oveja

seasonal variation

productos fermentados

leche fermentada

estaciones del ano

family farms

acide organique

cultivos iniciadores

fermented products

race (animal)

fromage de brebis

organic acids

hplc

goat milk

fromage de chevre

analisis cuantitativo

acido benzoico

culture starter

benzoic acid

produit fermente

lait de chevre

leche de cabra

variacion estacional

ewe cheese

exploitation agricole familiale

lactic acid bacteria

lactococcus

queso de cabra

boisson

starter cultures

lait de brebis

explotacion agricola familiar

chemical composition

From the journal

Scientia Agriculturae Bohemica (Czech Republic)

ISSN
:
1211-3174

Other information

Language
:
English

Type
:
Summary

In AGRIS since
:
2016

Volume
:
45

Issue
:
4

Start Page
:
247

End Page
:
253

All titles
:

"
Production of benzoic acid in fermented goat's and sheep's milk
"

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